Contestants were asked to submit recipes that were representative of where the entrant lived or grew up. Susan, being from coastal Fernandina Beach, FL developed her Tidewater Boil Burger.

Susan’s description accompanying her recipe entry stated, “The southeast coast of the U.S. from Maryland to Texas is riddled with back yards serving up these same fresh ingredients as Frogmore stew, lowcountry boil, or tidewater boil. This built-on-a-bun version has all the elements that are usually tossed in a pot: seasoned crab, shrimp, corn, sausage, and even potatoes. Spread some newspaper on the picnic table and dig in, America.”

Add the additional panko as needed until you arrive at a good consistency.

Form into 6 patties.

Brush the patties with the remaining garlic butter.

Set aside until patties reach room temperature.

Brush the grill rack with vegetable oil.

Place the patties on the rack, cover, and cook until just opaque inside, turning once, about 6 minutes total.

Meanwhile grill the buns until golden.

To assemble the burgers

Spread the buns with the crem-onnaise, place the patties on the bottom buns, top with the salsa, and add the bun tops.

By Susan Scarborough

Recipe Printed from www.kathymillertime.com

This award winning recipe takes a little time, so Susan shared a few tips on streamlining the process. “If one hasn’t both lemon and lime, use what is on hand. Only have Kielbasa? That will work too. Have good pre-made crab cakes handy? Use those! Won’t be quite as good, but hey, convenience is a bonus!! If you are making the burgers as directed with shrimp and crab for the patties, use flavorful wild caught shrimp, but canned crab is fine. And use the least Panko necessary to hold them together. The things I think are worth doing “just so” if possible are: Do use a good fresh ear of corn, not canned! Also, the potato rolls with the garlic and toasting are a MUST!”

In keeping with my tailgating theme, these tidewater burgers could be perfect for tailgating. Make everything ahead and transport to the tailgate ready to be assembled after grilling on your portable grill.

Or I think a traditional Low Country Boil in a big pot can work at a tailgate. Remember the LSU fan stirring his pot of Gator Picadillo?

Just imagine this pot holding the traditional Low Country Boil; crab, shrimp, potatoes, corn and spices! Would be perfect at a South Carolina/ Clemson game or a Florida/FSU game!

Knowing I was going to write about Susan Scarborough’s Tidewater Burger made me crave a Low Country Boil. Dave, James and I decided to throw our own Dog Days of Summer Boil.

4 Comments

The recipe sounds very yummy, but being allergic to all seafood, I’m thinking a grilled chicken breast instead of shrimp/crab pattie. And Kathy ~ that photo of you and your pup is BEAUTIFUL ~ think a copy on Dave’s desk would be nice :-). Have a good one ~ D